Chimichurri Chicken Enchiladas
- Both the marinade for the chicken and sauce for the enchiladas are made from the same ingredients, cutting down your grocery list substantially. Just be sure to reserve half the marinade to make the enchilada sauce.
This recipe is prepared with the Vitamix 48-oz 16-in-1 Variable Speed Blending System (K42356).
- 4 cloves garlic
- 2 cups fresh mint leaves
- 2 cups flat Italian parsley leaves
- 4 Tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1/4 tsp salt
- 3/4 cup olive oil
- 8 oz tomato sauce
- 4 oz chicken stock
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1 tsp canned Adobo sauce
You Will Also Need:
- 4 (4-oz) thinly sliced boneless skinless chicken breasts
- 4 8–10" corn tortillas
- 6 oz grated cheddar cheese, divided
- 1 tsp chopped Italian flat-leaf parsley (optional garnish)
- 1 tsp chopped mint (optional garnish)
- To prepare the marinade, place the garlic cloves, mint, and parsley leaves in a blender and pulse until a paste forms. Add the red wine vinegar, red pepper flakes, and salt and pulse to mix. Continue pulsing and slowly pour the olive oil into the mixture. Blend until all the ingredients are incorporated. Divide the mixture in half, placing half in a zip-tight bag and reserving half (you can keep it in the blender) to make the enchilada sauce. Marinate the chicken for 30 minutes.
- To prepare the chicken, preheat an outdoor or tabletop grill and cook the chicken breasts for 5 minutes on each side, or until fully cooked. After cooling, slice the chicken into small strips.
- To prepare the sauce, add the tomato sauce, chicken stock, cumin, chili powder, and Adobo sauce to the blender (with the reserved Chimichurri marinade). Pulse until well-mixed.
- To assemble the dish, preheat the oven to 350°F. Place 4 corn tortillas on a flat workspace. Place 4 oz of sliced, grilled chicken in a horizontal line across the bottom half of each tortilla, leaving a 1/2" border. Sprinkle 1 oz of grated cheddar cheese on top of the chicken. Roll the tortilla once, tuck in the sides, and continue to roll, keeping the ingredients tucked inside. Repeat.
- Place the rolled tortillas in an 8" x 8" oven-safe baking dish. Spread the enchilada sauce on top of the tortillas. Bake for 15 minutes. Garnish with the remaining 2 oz of grated cheddar, chopped mint, and parsley, if using.